Ube Cheesecake Bars Graham Crust

These ube cheesecake bars combine the creamy decadence of classic cheesecake with the vibrant sweet flavor of ube for a showstopper of a dessert. With a buttery graham cracker crust and a bold purple swirl, they are always a hit at gatherings or whenever someone wants something extra special to end a meal.

The first time I made these, I brought them to a holiday potluck and people could not stop talking about the color and flavor. Now I make extra, because they disappear so quickly.

Ingredients

• Graham cracker crumbs: gives a sturdy buttery crust softness matters so crumble gently and choose fresh-packed boxes
• Granulated sugar: sweetens both the crust and the filling use white sugar for a clean smooth taste
• Unsalted butter: builds the base richness for the crust fresher butter gives a sweeter flavor
• Cream cheese: forms the ultra creamy base of the bars use well-softened blocks for the silkiest texture
• Sour cream: adds tang and lightens the creaminess opt for regular full-fat for the best consistency
• Ube halaya purple yam jam: brings unmistakable sweet earthy notes and that signature violet hue pick up jars in the Filipino aisle and check for minimal added sugar
• Large eggs: set the cheesecake filling room temperature eggs help everything mix evenly
• Vanilla extract: rounds out the flavors use pure extract for best flavor
• Ube extract: boosts color and aroma just a few drops make a difference optional but highly recommended
• Salt: balances and enhances the sweetness a tiny pinch is just right

Instructions

Prep the Pan:

Line an eight-inch square baking pan with parchment making sure to leave enough overhang on the sides to easily lift the bars out after chilling Press the paper into the corners for sharp edges

Build the Crust:

Mix the graham crumbs sugar and melted butter until it feels like damp sand Press evenly and firmly into the pan making sure the layer is compact and goes all the way into the corners Use a flat-bottom glass to tamp it smooth Bake at three hundred twenty five degrees for ten minutes The crust should look golden and smell toasty Let it cool while you work on the filling

Make the Cheesecake Base:

Beat the cream cheese and sugar together starting on low and increasing to medium When the mixture looks completely smooth and glossy with no lumps you are ready to add the wet ingredients Scrape the sides of the bowl as you go to avoid clumps

Add Flavor and Color:

Mix in the sour cream ube halaya vanilla ube extract if using and salt Beat until there is no streak of purple or white The batter should be pastel lavender and silky thick

Incorporate Eggs:

Add eggs one at a time on low speed Mix only until just combined after each addition This step is key for a creamy uncracked filling Overbeating can cause cracks as it bakes

Pour and Smooth:

Pour the filling onto the cooled crust and smooth the top out with a spatula Make sure it reaches every corner For extra effect gently tap the pan on the counter to release any air bubbles

Bake with Care:

Bake for forty minutes Check for doneness by gently jiggling the pan the edges should be set and the center will move just slightly This is what gives you that custardy creamy bite

Cool and Chill:

Let the bars cool at room temperature until fully cooled Cover and transfer to the fridge for at least two hours to set completely This patience pays off with clean slices

Slice and Serve:

Use the parchment overhang to lift the chilled cheesecake slab out of the pan Slice into twelve bars using a long sharp knife Wipe the knife between cuts for tidy edges Serve cold for best texture

Save

I have a soft spot for any dessert that features ube It brings both a playful hue and a warm comfort for me since it reminds me of Filipino sweets I enjoyed with my family We now make these bars together for every special occasion and it always starts a conversation at the table

Storage Tips

After chilling and slicing keep these bars covered in an airtight container in the fridge They will stay fresh for up to five days You can also freeze individual squares by wrapping them tightly in plastic first then transferring to a zip top bag Thaw overnight in the fridge when ready to enjoy

Ingredient Substitutions

If you cannot find ube halaya try using a mash of roasted purple sweet potato with an extra splash of sweetened condensed milk It will not be quite the same but still delicious for the effect For the crust you can swap in crushed digestive biscuits vanilla wafers or even chocolate graham for a fun twist For sour cream plain Greek yogurt works in a pinch

Serving Suggestions

Dress up the bars with a swirl of lightly sweetened whipped cream and a little bit more ube jam on top For parties add some fresh berries or a sprinkle of toasted coconut for more flavor contrast Serve each square chilled on its own or alongside Black Coffee or Hot Tea

Cultural and Historical Context

Ube is a beloved staple in Filipino desserts from halaya and ice creams to cakes and pastries Its deep purple color and mellow sweet flavor have made it popular for generations across the Pacific These bars are a fusion nod to classic American cheesecake while highlighting the beauty of Filipino ingredients Making them always feels to me like blending the best of both dessert worlds

Seasonal Adaptations

Great in the summer when you want something cold but works all year for celebrations Can substitute roasted purple yam for ube halaya in a pinch Adds a cheery pop of color to holiday dessert tables

Save

These ube cheesecake bars are always a conversation starter and crowd favorite. Share them at your next gathering for a splash of color and flavor everyone will remember.